Mousse:
In a very low heat melt coconut oil and cacao butter. Be aware that coconut oil will melt before cacao butter, so it might be a good idea to melt them separately.
Put all the ingredients in a high speed blender.
Et Voila!

Base:
Put dates and almonds in high speed blender, pulse it, scraping the sides until it becomes a sticky ball with almond bits. Add cacao nibs and mix with hands.
Pronto!

Grease a springform pan with coconut oil and with your fingers spread the base on it. Add the mousse, leave it overnight in the fridge and enjoy!